Ever since college, I’ve been fixated on discovering THE BEST scone recipe. Allow me to explain. In Searcy, Arkansas, where I went to school, there was this fantastic coffee shop that my friends and I practically lived in. I mean, I was there all hours of the day or night either studying, or meeting a friend, or reading a great book. And the thing about this coffee shop was they had the most DELICIOUS scones (shout out to Wild Sweet Williams). Buttery, flaky, sweet, not too dry. Heavenly to say the least.
I’m pretty sure they were a big reason I made it through nursing school. Every Saturday morning before heading to the lab where I had a part time job, I’d walk to Midnight Oil and grab myself a scone. This ritual started off the weekend on an excellent note and I felt ready to face all the papers and test I had coming up. I was always excited to see what new and interesting flavors there were to choose from: lavender and white chocolate, cherry and dark chocolate, orange and cranberry, earl grey and white chocolate, and of course blueberry.
Once I graduated and moved away, I wasn’t able to find a suitable replacement at any other cafe. So I began experimenting in my own kitchen. My go-to was The Joy of Cooking’s cream scone recipe, doctored up with whatever mix-ins I dreamed up. (Raspberry and white chocolate anyone?) I made at least 2 batches of scones a week there for a while!
Now that I’m trying to avoid wheat and most grains due to digestive issues, I’m on the search for a grain free and paleo option to appease my scone obsession. They’ve got to be soft, flaky, sweet, and delicious. Let’s do it!!
This recipe, which is given its fantastic texture by almond flour, was adapted from Everyday Grain-Free Baking. These scones are lemony, sweet, and satisfying. They were approved by several friends who are not paleo and, most importantly, by Daniel. 😉 I will tell you that I had the toughest time snapping pictures of these babies with the short winter days!! I made them 2 separate times to try and get the timing right and catch some sunlight before dark, and barely managed it!
Here’s the recipe. Let me know if you make it and how it turned out! Any other ideas for scone flavors? I’d love to hear what you think!
- 2¾ cup almond flour
- ½ tsp baking soda
- ¼ tsp salt
- 2 Tbsp cold unsalted butter
- 2 large eggs
- 2 Tbsp full fat coconut milk
- 2 tsp lemon juice
- 2 tsp lemon zest
- 2 tsp honey
- ⅓ cup fresh or frozen blueberries
- For topping:
- 1 tsp butter (melted)
- coconut sugar for sprinkling
- Whisk together dry ingredients (almond flour, baking soda, & salt) in a large bowl.
- Use a pastry cutter to blend in the cold butter with the flour mixture until you have pea size pieces.
- In a small bowl, whisk together eggs, coconut milk, lemon juice & zest, and honey.
- Combine wet & dry ingredients and stir well.
- Fold in blueberries, being careful not to squish.
- Place dough in fridge to cool for 10-15 min
- Preheat oven to 350 and line a cookie sheet with parchment paper.
- Spoon dough onto sheet and use hands to press into a circle that is about 1" thick.
- Brush melted butter over top and sprinkle with coconut sugar.
- Bake 15-17 minutes, until edges are golden brown.
- Once cool, slice into triangles (like a pizza) and share with a friend!